Do your kids love peanut butter? Do they love chocolate? It’s double trouble with chocolate and peanut butter all rolled into one—and that’s what you get with these uber-decadent Martha White Chocolate Chocolate Peanut Butter Cupcakes! The mixture of chocolate and peanut butter has to be one of the best flavor combinations ever, which is what makes this is a great go-to cupcake recipe. It’s sure to be a crowd pleaser, rich and elegant enough for the adult crowd while still mouth-wateringly tempting for the kids. These make a wonderful dessert idea for family gatherings or the perfect ending to a holiday party. Check out this recipe below, courtesy of Martha White.
Chocolate Chocolate Peanut Butter Cupcakes
Need an uber-decadent recipe for your holiday table? These rich and delicious peanut butter double chocolate cupcakes are heavenly.
- Martha White Chocolate Chocolate Chip Muffin Mix: 2 packages
- sugar: 2 tablespoons
- sour cream: 1 cup
- milk: ½ cup
- miniature peanut butter cups, unwrapped: 12
- Creamy Peanut Butter: ¾ cup
- butter, softened: ¼ cup
- caster sugar: 1½ cups
- vanilla: 1 teaspoon
- tablespoons milk: 2 - 3
Step 1: Heat oven to 350º F. Line 12 muffin cups with paper baking cups. In large bowl, combine all cupcake ingredients, except peanut butter cups. Stir just until blended. Fill muffin cups about 3/4 full. Press peanut butter cup into center of each until even with batter.
Step 2: Bake at 350º F. for 20 to 25 minutes or until edge of cupcake springs back when lightly touched.
Step 3: Cool in pan 10 minutes; remove to wire rack; cool completely. Cream together peanut butter and butter. Beat in sugar, vanilla and milk to spreading consistency. Spread over cool cupcakes.
*This post was sponsored by Martha White.